Steamed Clams in Wine and Chorizo
['1 medium onion, chopped', '1 yellow bell pepper, chopped', '1 garlic clove, minced', '1/2 teaspoon cumin seeds', '1/4 teaspoon salt', '2 tablespoons olive oil', '3/4 cup dry white wine', '2 lb littleneck clams (2 inches wide), scrubbed', '1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice', '2 tablespoons fresh cilantro']
Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.
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